After a long winter of basically under ripe, tasteless berries, the local, in season berries are a treat for weary taste buds!
As with any other seasonal fruit, trying out a new recipe is a must and this was just the perfect one to try out on the first day of summer.
The recipe looked promising, after all what could be better than frozen strawberry cheesecake on a stick!
After realizing I didn’t have any graham crackers indicated in the recipe I was not deterred. My kitchen motto is “be wise…improvise!” I did however have Graham Cracker crumbs in the pantry so baking half a recipe of graham pie crust worked just as well.
For all those who love strawberry cheesecake, this version will certainly not disappoint!
Strawberry Cheesecake Ice Pops
2 cups strawberries thinly sliced
¼ cup granulated sugar
1 teaspoon fresh lemon juice
half (250 gram package) cream cheese softened
½ cup whipping cream (35%)
4 graham crackers broken into bite size pieces
- In a bowl stir together sliced strawberries, sugar, and lemon juice, let stand for 15 minutes.
- In a separate bowl, beat cream cheese with whipping cream until stiff about 2 minutes.
- Stir in strawberry mixture and graham crackers.
- Spoon into ½ cup ice pop molds leaving ¼ inch head space.
- Insert pop sticks into centers, freeze until firm, about 3 hours.
Make your own Graham Cracker pieces
3/4 cups graham crumbs
3 tablespoons melted butter.
3 tablespoons granulated sugar
- Mix graham crumbs and sugar together.
- Melt butter then add to crumb mixture, mix well.
- Pat mixture into a sheet pan and bake for 7 minutes.
- When cool, break into bite size pieces.
Strawberry Cheesecake Pops
Notes, Tips and Suggestions
- Although this recipe yields 8 pops the number will depend on size of molds used.
- Making your own cracker pieces works well probably giving a richer taste than using the actual cracker but the home made ones may crumble a little more. I didn’t mind the finer pieces at all.